With a few of us hanging around the city for the holidays, we got together for a late Christmas lunch with all the trimmings – all vegan of course and mostly gluten free (exceptions with *) , as I played chef! & thanks to my helpers! I’m not sure what the guests were expecting, but all the plates were cleared with only a little hummus and celery left so it all went down very well! Some have even asked for the recipes proving a roast can be totally cruelty free and still satisfy even the most carnivorous of taste-buds. Here I will share with you our feast! I didn’t really measure anything except the Yorkshire Pudding. – If you want exact measurements, please just send me a message but you can see by the photos how much it all made.
CHRISTMAS DAY 25TH DECEMBER 2017
Pickled Carrot served on Rye
Cucumber Rolls served with Beetroot Coconut Cream Cheese
- Carrots (fresh from supermarket, frozen doesn’t work, must be whole)
- Rye Bread (purchased from BIO on Calle Horteleza due to gluten free)
- Cucumber (fresh from supermarket)
- Beetroot (can be purchased in jars, or cooked or raw, in various forms, for this recipe its preference)
- Coconut Cream Cheese (purchased from BIO on Calle Horteleza) or you can use alternative vegan cheese spread
Method – super easy and quick
- Peel the carrots and the cucumber.
- Once the skins have been removed, continue to peel down the length to make ‘long strips’
- Once you cannot make strips any longer from the remaining stork, chop the remaining centre into sticks – these will be used as Crudite for the desert platter later on. For the Cucumber you can cut into cubes and use as decoration or eat whilst chopping for a snack 😉
- Place the actual carrot slices in a bowl with apple cider vinegar and leave to absorb the flavour.
- Meanwhile for the cucumber, wrap around your finger into the ‘roll form’ and place on the serving platter. Sprinkle with salt.
- Mix some of the coconut cheese spread with cooked beetroot (if you purchased raw, simply peel and boil until the texture of a cooked carrot). This looks nicer if it is roughly mixed so the white cheese has ‘pink swirls’ rather than mushing it into a pink pulp.
- Cut the rye bread into squares and place on a platter.
- Spread the beetroot cheese mix over the rye and leave enough in the centre of the cucumber platter to dip the rolled cucumber in.
- Squish and fold your vinegar carrot strips onto the cream cheese rye in little piles.
Baked Stuffed Mushrooms
- Cupped Mushrooms or whole (not sliced)
- Sun-dried Tomatoes
- Coconut Cream Cheese
- Pine Nuts
Method – super easy and quick
- Pull the storks out of the mushrooms and place upside down on baking tray with the hole visible.
- Mix remaining ingredients in a bowl (not a blender) and use a small spoon or hands to stuff the mixture into the mushrooms.
- Bake in the oven for 10-15minutes until mixture cooks and mushrooms begin to brown.
- If they ‘leak’ water onto the baking tray- save the watery stock mix to make a delicious gravy for your roast!
Jackfruit Pork with all the trimmings! (gluten free)
- Canned Jack fruit (purchased from Asian supermarket in Plaza de Espana). This is better in BRINE but I could only find in Syrup and it still worked well.
- BBQ Sauce (check for gluten, mine was GF)
- Green Beans, Potatoes, Carrots, Raw Beetroot, Red Cabbage
- Stock Cube (check for gluten, mine was GF)
- Rice Flour
- Vegetable Oil (olive oil won’t work for Yorkshire Puddings due to taste)
- Almond or Oat Milk (I used Oat Milk as it was on special. Avoid Rice Milk as this can be a bit watery)
- Carbonated or soda water. (flavourless)
- Peel, chop and par-boil (around 15minutes) the potatoes, carrots and beetroot.
- Also peel and cook the apples, mash into a pulp when soft. I only added water and a little cava. Set aside (3/4 for desert and 1/4 for your apple sauce)
- Chop and prepare the green beans and red cabbage for roasting.
- Once all vegetables are prepared, rub with mint, salt, and a veggie stock cube and drizzle with apple cider vinegar and oil. Roast in oven, checking frequently.
- If purchasing canned Jackfruit, drain and leave to soak in the bbq sauce or whatever gravy or flavouring you want it to take on! I cooked it in a bbq mix for over an hour, then left it to absorb the flavours overnight. You may wish to roast it FIRST before soaking in the flavour if you prefer it crispier as it takes on the texture of shredded or pulled pork. I roasted it after and it was still tasty. Pull it apart a bit with a fork before roasting to give the right texture. If you ever drain it – save the watery stock mix to make a delicious gravy for your roast
- For the Yorkshire Puddings; In a mixing bowl mix the rice flour (2cups), oat milk (2 1/2cup), soda water (1/2 cup) and oil (1/2 cup).
- Set aside to ‘rest’. When you are ready. Heat the oven tray and then pour the mixture into each tray section. (a cup cake tray is needed – thanks Jake!) As these are gluten free vegan they won’t rise unless you add baking soda. They might be quite heavy but they still taste delicious! Bake in the oven and serve when golden brown.
- My oven is small and I only have one tray so I had to bake the vegetables at different times. The carrots and beetroot take similar cooking times whilst the potatoes needed their own entire timing. The cabbage and green beans didn’t take very long and need careful monitoring to ensure they don’t frazzle!
- I prepared chopped and peeled everything the day before (except the apples) and it kept in the fridge nicely.
Desert Platter & Apple Crumble Tray Bake
For the Apple
- Cooked apple (left over from roast sauce)
- Oats *
For the Platter
- Gingerbread Cookies (Pebernodder purchased from TIGER) *
- Carrots (left over from starter)
- Cucumber (left over from starter)
- Crackers (own brand purchased from DIA) *
- Pomegranate seeds
- Spread the cooked apple on the oven tray
- Sprinkle cinnamon and oats over the top and bake in the oven until slightly golden. You may need to check and move some of the oats to prevent burning.
- Whilst it is cooking, place the hummus dip in the centre of a platter and spread all ingredients around filling every gap of the tray for a full and delicious platter. The crackers and gingerbread go down especially well!
Kendal Mint Cake Liquor shots served to finish! – Thanks Kate!